Apple & squash panzanella
Q Serves 4 Q Prep 20 mins Q Cook 40 mins Q £1.92 a portion Q 648 kcals, 30g fat, 3g sat. fat, 42g sugar
½ large butternut squash, cut
into chunks 4 tbsp extra virgin olive oil 6 sage leaves, chopped 2 apples, cored and sliced into
slim wedges 3 tbsp honey 200g leftover crusty bread (we used
ciabatta), torn into chunks 100g hazelnuts, roughly chopped 4 tbsp red wine vinegar 200g bag chopped kale 100g dried cranberries
1 Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.
2 Add the apple slices to the tray, pour over 1 tbsp honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.
3 Whisk the vinegar with the rest of the oil and honey in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash, apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.